March 19, 2012

I make some variation on this salad for my own lunch at least once a week, and it always makes me happy. The foundation ingredients are the same: fresh arugula and thinly sliced fennel bulb (preferable from our backyard garden), and avocado. These items - three of my favorites - with a nice dressing can be enough lunch for me. That said, I usually like to layer a few more items in my salad bowl: toasted pine nuts, hazelnuts, or pistachios, and either Parmesan or fresh goat cheese. In winter, kumquats or blood orange are nice additions, and in summer I will add some juicy cherry tomatoes. If I can, I throw in a few fennel or arugula blossoms from the garden.

The layers of flavor and texture in this salad are not only beautiful to look at, they are deeply satisfying: you get peppery, crisp, creamy, salty, and crunchy bites all in one dish!

First, make your dressing. Scoop the Dijon into a 16 ounce Mason Jar, giving you plenty of room for whisking the dressing. Pour in 2 tablespoons of vinegar and a pinch of nice salt. Use a fork or small whisk to fully incorporate the ingredients. This next part is essential to a successful dressing: whisk vigorously and continually as you slowly drizzle your olive oil into the jar. Stop periodically to make sure the oil is emulsifying, giving it a few extra whisks before you continue drizzling in the oil. You will end up with a really nice creamy dressing for your salad. Taste and add more salt if you need it. Set aside. You will have leftover dressing for later use - always a nice thing to have on hand.

Wash and thoroughly dry your arugula. Scatter even amounts of greens onto two pretty plates or low bowls. Using a mandolin, if you've got one, slice the fennel bulb into thin rounds. Scatter fennel slivers over the arugula. Next layer on the avocado slices. Then sprinkle on the Marcona almonds. Finally, using a vegetable peeler, shave thick pieces of Parmesan over the salads. Drizzle a tablespoon or two of dressing onto each salad and give a few grinds of the pepper mill.

60 comments:

I get so excited every time you have a new post. When a week plus has gone by, I find myself occasionally going to your blog probably twice a day (guilty of that today:) even though I haven't seen an update in google reader. But then when there is an update, you always manage to leave me a comment before I notice you've got a new post. Silly:)

I say all this to distract you from the disgusting lunch that I shouldn't tell you I'm eating. We tried out an Asian restaurant last night to get a feel for small town Maine's Asian culinary flair. Boyfriend wanted "Dinner for 2" which frightened me, but I said yes. Soup course, good. Then an appetizer course, with a plate piled high (I kid you not) with various deep fried delights. Then, we we left half of that uneaten, a main course of a plate piled high with deep fried delights! Plus two other dishes. This will probably be my lunch until my heart gives out or my arteries clog. Whichever comes first;)

Emma, I am so honored that you were checking for a post. Sorry to have been away for a bit. Not sure how this year has been rolling by so quickly. The weeks are just flying!I wish your heart good luck with all the fried goodies;)xoE

Erin - now this salad is right up my alley! Those are some of my most favorite things too. Especially the marcona almonds. Sounds like you have an amazing backyard garden - wish I had a green thumb, but I do not. That is where Whole Foods and/or Trader Joe's is amazing. Love your photos. Have a great week!!

Thanks Lisa! I am totally loving my garden these days. We had to do a major overhaul after leaving it behind all of last year while we were traveling. Everything seems to be happily growing and giving us tons of food. Wish you lived closer and I would drop goodies on your doorstep:)Have a good week too!xoE

Your garden photos make me yearn for my own! Tomorrow is the first day of Spring - I'm so excited for that. I've been putting avocados on everything lately; they were made for salads just like yours. Happy Spring to you, Erin!

We are really trying to expand our salad dressing options. We use Newman's Own but I want to start making our own dressings. I just don't seem to take the time to gather the ingredients and do it properly. Need to slow down and get homemade dressings going. I would love to try the avocado paired with the fennel. I think that would be quite tasty.

Sarah, You will never go back once you start making your own dressings. My kids know the drill and they often make our dressing. If you make a big jar (2 or even 3 times my recipe here) you will have enough for a few big salads. I hope you'll give this one a try, it's really easey and alwasy a crowd-pleaser.xoE

I will lunch with you anytime. I love all three ingredients and thank you for making me think about Marcona almonds. I've never thought of them for a salad. Arugula is so wonderful because it's peppery. I once made a salad with arugula berries and shaved white chocolate. It was a bit different and I could see some Marcona almonds topping it.

This looks like exactly the kind of thing I like to eat for lunch. Anything with avocado gets my vote and although as a bread monster I tend to put similar flavours between two slices of homemade bread, I do love a good salad too!

How fun it was to see you featured on Design Sponge, Erin! I do enjoy when my blog worlds cross paths. It's like bumping into a friend in an unexpected place. Now I can add your work space to my inspiration list, along with your recipes and photos. Cheers!

I just discovered your blog and wanted to tell you how much I like it! The photos are beautiful and the recipes look delicious. This salad is right up my alley - in fact, I just posted a recipe for a salad that also includes arugula and fennel!

I haven't been able to get behind raw fennel even though I like that anise flavor. But I think anything that hangs out in a salad with buttery avocado and buttery Marcona almonds can instantly win me over. Putting fennel on my list right now for the farmers' market. Thank you for the beautiful inspiration!

Hey Magda, Thanks so much. Oooh avocado is one my most beloved ingredients!

Lori, I hope fennel is more appealing in salads this time around:) My kids actually love to gnaw on the bulb. A thought...You probably could even forage for wild fennel in your area. There is tons growing wild around here.

Spamwise, I know! Sadly avocado is not local to us here in N. Cal either this time of year, but we do get nice organic California avos from down south. Even without the avocado, the arugula, fennel and marcona almonds make for a really nice salad. I hope you enjoy!

Erin, tried this salad last night. SO DELICIOUS. I might need to make it everyday now, really. Hope that your are doing well and do let us know if you ever make it up to Seattle! Would be so much fun to catch up. Jesse and I just got back from our honeymoon in Portugal - not quite Lodtunduh, but quite wonderful. xx Leonora

Leonora! SO nice to hear from you. I'm so glad you liked the salad. I eat a version of this a few times a week. Always makes me happy.Congrats on you nuptials and Portugal? I've always wanted to go. I'm sure you had a great time.Give my best to Jesse and if we ever come your way, we'll be sure to connect.xoE